If you’re thinking of following tradition and having fish on Good Friday, then I’m told this recipe (from BBC Good Food Magazine) is great and I think even the children would enjoy it.
Roast salmon with peas, potatoes & bacon
- 500g baby new potatoes
- 2 tsp olive oil
- 150g pack smoked bacon lardons (I’m going to use pancetta which is a bit less fatty)
- Whole piece of skinless salmon fillet about 700g
- 200g peas
- 4 spring onions (the children can always pick these out)
- splash white wine vinegar
- small handful chopped mint
Heat the oven to 220C. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
Remove the tin from the oven, push the potatoes and bacon to the side and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the frozen peas for 2 mins.
When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.